Gajar Halwa


  1. Carrot – 6 no.
  2. Milk – 1 cup
  3. Ghee – 1 tbsp
  4. Sugar – 1/2 cup
  5. Cashew – 1 tbsp
  6. Kismis – 1 tbsp
  7. Cardamom – 2
  8. Salt – 1 pinch


Wash carrots thoroughly. Grate them in the small hole of the grater or you can grind them.

Heat ghee in a pan. Fry cashew and kismis, keep aside. Add the grated carrot into the pan. Add pinch of salt and fry till carrot becomes soft.

In another pan heat milk. Add this hot milk into the carrot pan. When the carrot absorbs all the milk, add sugar into the mixture and cook for 2 more min. When the halwa is done, sprinkle crushed cardamom powder above it. Add fried raisins and switch off the flame.

Serve hot as this is a hot sweet dish.


  • You can add grated khova in the last stage.
  • You can use condensed milk as a substitute of milk here.

Buta alu curry


  1. Chana dal – 1 cup
  2. Potato – 3 medium
  3. Pumpkin – 200 gm
  4. Onion- 1 big
  5. Ginger-garlic paste- 1 tbsp
  6. Tomato – 1 big
  7. Cumin powder – 1/2 tsp
  8. Coriander powder – 1 tsp
  9. Garam masala – 1 tsp
  10. Coriander leaves – 1 tbsp chopped
  11. Turmeric powder – 1 tsp
  12. Red chilly powder – 1/2 tsp
  13. Oil – 1 tbsp
  14. Salt – As per taste.


Wash chana dal thoroughly and soak in water for 15 min.Cut potato and pumpkin into cubes. Chop onion, tomato roughly.

Heat oil in a pan. Add chopped onion and fry till translucent.Add salt to fry the onion quickly.  Add ginger-garlic paste and fry till the rawness goes off. Add chopped tomato and saute. Add turmeric, red chilly, cumin and coriander powder and saute till oil separates from the masala.

Now add chana dal, potato, pumpkin cubes. Cook with masala for 2 min. Now add 2 cups of water and cook in medium flame till vegetables are done.  Mash them little bit so that gravy gets nice consistency. Sprinkle garam masala and chopped coriander leaves above it.

Serve with steamed rice or roti.

Note: You can cook the curry in pressure cooker up to 1 whistle.It comes out very well.

Machha besara

Machha besara.jpgIngredients:

  1. Fish – 5 pieces
  2. Oil – 3 tbsp
  3. Mustard paste – 2 tbsp (Recipe given below)
  4. Onion – 1
  5. Ginger-garlic paste – 1 tsp
  6. Tomato – 1 big
  7. Coriander leaves – 1 tbsp chopped
  8. Turmeric- 2 tsp
  9. Red chilly powder – 1 tsp
  10. Cumin powder – 1 tsp
  11. Dry mango – 2 pieces
  12. Salt – As per taste

For mustard paste:

  1. Mustard seed : 2 tbsp
  2. Garlic – 5 cloves
  3. Cumin – 1 tsp
  4. Dry red chilly – 3 no.

Soak all the above mentioned  things with little water and grind to fine paste.


Marinate the fish with salt, turmeric powder and oil for 1/2 hr.

Soak the dry mango pieces in water.

Heat oil in a pan. Fry the marinated fish pieces till golden brown colour in both the sides. Keep them aside.

Chop onion, tomato.

In same pan, add some more oil if needed. Add chopped onion and fry till translucent. Add salt at this stage to cook the onion quickly. Add ginger-garlic paste and saute till rawness of the paste goes off. Add mustard paste into it and cook for some time. Add turmeric powder, red chilly powder, cumin powder into it and fry for some time. Now add chopped tomato, soaked dry mango into this and cook till tomato becomes soft.Add 2 cups of water and cook for 5 minutes. Now add fried fish pieces into the gravy and cook for 10 minutes  in low flame.

When the curry gets proper consistency, switch off the flame. Garnish with chopped coriander leaves and serve hot with steamed rice.

Note: You can add boiled potato pieces in the gravy before adding fish pieces, if you like potato.

Bread Pakoda


  1. Bread – 6 pieces
  2. Potato – 2 medium
  3. Besan- 1 cup
  4. Baking soda – 1/2 tsp
  5. Garam masala – 1 tsp
  6. Onion – 1 medium size, chopped
  7. Green chilly – 1 chopped
  8. Coriander leaves – 1 tbsp chopped
  9. Cumin – 1 tsp
  10. Red chilly powder  – 1/2 tsp
  11. Chat masala – 1 tsp
  12. Oil – for frying


For batter :

In a bowl, take besan, add salt, red chilly powder, garam masala powder, and baking soda; mix properly. Add water into it to prepare the batter. It should not be too thick.

For stuffing:

Boil the potatoes. Remove the skin from potatoes and mash them. Add salt, chopped onion, chopped green chilly, chopped coriander leaves, garam masala, red chilly powder into the mashed potato and mix properly.

Cut the bread pieces diagonally. Spread the potato mixture on one bread piece. Cover it with another bread piece. Keep aside the bread pieces.

Now heat oil in a pan. When oil is smoking hot, dip the bread pieces in the batter and fry them till golden brown colour.

Sprinkle some chhat masala above it. Serve hot with tomato ketchup.

Note: Cover the bread pieces with batter completely. Otherwise it’ll soak more oil.

Alu Bharta

Alu bharta


  1. Potato – 3 medium
  2. Onion – 1 big
  3. Mustard oil – 1 tbsp
  4. Cumin seeds – 1/2 tsp
  5. Mustard seeds – 1/2 tsp
  6. Green chilly – 2
  7. Tomato – 1 medium
  8. Turmeric powder – 1/2 tsp
  9. Coriander leaves – 1 tsp chopped
  10. Salt – As per taste


Boil the potatos. Remove the skin of the potatos and mash them. Chop onion, green chilly and tomato.

Heat oil in a pan. Add cumin and mustard seeds into it. When the seeds crackle, add chopped onion, green chilly and fry till onion becomes translucent. Now add chopped tomato, turmeric powder and cook till tomato becomes soft. Now add mashed potato, salt, chopped coriander leaves and mix properly.

Serve hot with rice, dal.